-Eduard Xatruch and Oriol Castro demonstrate how they play with prawns, truffles and Ibérico ham at Reale Seguros Madrid Fusión

csoriano
January 28, 2019

Eduard Xatruch and Oriol Castro bring the way they play with food to Reale Seguros Madrid Fusión. Their ‘games’ involve the shapes and fundamentals of the dishes they create at Disfrutar in Barcelona, which now boasts two Michelin stars. Their aim is to achieve ‘different textures and diverse notions’ using top-quality produce, such as prawns, Ibérico ham, and truffles.

In Madrid, the two chefs revealed how a prawn ‘tortilla’ can become a ‘crisp’ thanks to the use of a siphon (loaded with two gas cartridges) and then fried in a ladle to stop it from puffing up. The ‘divertimento’ with crustaceans continued with prawns printed using edible ink, then are stuck onto a thin layer with mango purée. Basil, coriander and peanut butter are part of this dish.

‘We also have whale of a time sucking on the prawns’ heads,’ explains Xatruch. And he conveyed this little culinary pleasure to a fried prawn. How? By removing the shell around its brains with surgical precision, coating and shallow frying them. The perfect accompaniment is a little caviar. And to top off this reworked recipe, a prawn with its essence and coconut cream.

During their demonstration, the two cooks recognized that a great idea doesn’t always triumph immediately. Placing white truffles in a box together with a container filled with olive oil, the oil was, over time, imbued with their aroma. ‘But it didn’t go with any dish,’ Castro admitted. Until they decided to put it in a glass with parmesan cheese. A new texture for truffles, such as egg balls, flourless puff pastry, and ‘fresh’ cheese made with ham-infused milk. Another spin on a classic.